Baklava Recipe

Ingredients for Baklava

• One 16-ounce package phyllo dough, thawed
• 2 cups chopped walnuts or pecans
• 1 cup (2 sticks) unsalted butter, melted
• Ground Cinnamon
• 1/2 cup water
• White Sugar
• Vanilla Extract
• 1/2 cup honey

How to Make Baklava

1. Preheat oven to 350°F (175°C).
2. Butter the bottom and sides of a 9x13 inch baking pan.
3. In a medium bowl, combine chopped nuts and cinnamon. Set aside.
4. Carefully unroll the phyllo dough and cover with a damp kitchen towel to prevent drying.
5. Cut the entire stack of phyllo dough in half lengthwise to fit the pan.
6. Place two sheets of phyllo in the prepared pan, brushing each sheet generously with melted butter.
7. Repeat layers 7 more times (for a total of 8 layers), buttering each layer.
8. Sprinkle 2-3 tablespoons of the nut mixture evenly over the phyllo layers.
9. Top with two more sheets of phyllo, butter, nuts, and repeat layering until you have 6-8 layers on top (total of 16-20 layers).
10. Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan. (Alternatively, cut into 4 long rows and then make diagonal cuts.)
11. Bake for 50-60 minutes, or until the baklava is golden brown and crisp.
12. While the baklava is baking, prepare the syrup: In a small saucepan, combine sugar and water over medium heat. Stir until sugar dissolves.
13. Bring to a boil, then reduce heat and simmer for 10 minutes.
14. Remove from heat and stir in honey and vanilla extract.
15. Remove the baklava from the oven and immediately pour the hot syrup evenly over the top.
16. Let cool completely before serving. (Cooling allows the syrup to absorb and the baklava to set.)
17. Serve individual pieces in cupcake papers (optional).
18. Baklava freezes well. Store uncovered to prevent sogginess.